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How To Dehydrate Pimento Peppers

A simple and effective method for preserving Caribbean pimento (seasoning) peppers by drying them for long-term storage and a more concentrated flavor.
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Prep Time 20 minutes
Cook Time 13 hours
Total Time 13 hours 20 minutes
Course: Caribbean Classics, In Season
Method Notes

Method
 

  1. Sort through the pimento peppers and discard any that are damaged or discolored. Wash them thoroughly under cool water, then pat dry or air dry completely.
  2. Remove the stems and slice each pepper in half lengthwise.
  3. Line cookie sheets with parchment paper or use wire racks. Arrange the sliced peppers in a single layer on the trays.
  4. Place the trays into a low oven set to 140°F (60°C) or into a food dehydrator.
  5. Allow the peppers to dehydrate for 12–14 hours, or until completely dry and brittle.
  6. Once cool, pulse the dried peppers in a food processor to your desired texture — coarse flakes or fine powder.
  7. Transfer to airtight containers and store in a cool, dark place.
  8. Enjoy all winter long — the flavor of dehydrated pimento peppers is rich, concentrated, and deeply Caribbean.

Notes

What’s the Best Way to Store Dehydrated Peppers?

Keep them in airtight glass jars or sealed bags in a cool, dark cupboard. Properly dried peppers can last up to a year without losing much flavor.

Can I Use a Food Dehydrator Instead of an Oven?

Yes, a dehydrator is actually faster and more energy-efficient. Most peppers will dry completely in 8–10 hours at 135°F (57°C).

Do I Need to Remove the Seeds Before Dehydrating?

No, but removing them can slightly reduce drying time. The seeds don’t add heat, so it’s mostly a matter of texture preference.

What Dishes Can I Use Dried Pimento Peppers In?

Use them in soups, stews, curries, rice dishes, or even grind them into a homemade seasoning mix for meats and sauces.

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